Leave these fields empty (spam trap):
Name
You can leave this blank to post anonymously, or you can create a Tripcode by using the format Name#Password
Comment
[i]Italic Text[/i]
[b]Bold Text[/b]
[spoiler]Spoiler Text[/spoiler]
>Highlight/Quote Text
[pre]Preformatted & Monospace Text[/pre]
[super]Superset Text[/super]
[sub]Subset Text[/sub]
1. Numbered lists become ordered lists
* Bulleted lists become unordered lists
File

Sandwich


Discord Now Fully Linked With 420chan IRC

Hot Sauce Thread

Reply
- Fri, 13 Oct 2017 14:13:58 EST v6aP6g8j No.153444
File: 1507918438185.jpg -(150693B / 147.16KB, 1500x1500) Thumbnail displayed, click image for full size. Hot Sauce Thread
Post your favorite hot sauces. Pic is 357, the hottest sauce I like to eat. It has a delicious flavor, but it's fleeting because the heat quickly overtakes the flavor and because you can't use more than a drop or two without making food too hot.
>>
Geoffrey Zakarian - Fri, 13 Oct 2017 16:11:42 EST AbJGbxJ4 No.153445 Reply
1507925502381.jpg -(10089B / 9.85KB, 300x300) Thumbnail displayed, click image for full size.
I use this one to add heat to dishes like you OP. Or I'll put some in a dipping sauce to make it spicy.
Typically I don't really use a lot of hot sauce on my food, but I have a preference for Cholula, Tapatio, Tabasco, Texas Pete's, there are a few others I can't think of.
>>
Madame Mérigot - Fri, 13 Oct 2017 19:27:55 EST ZOsAt+LR No.153447 Reply
>>153444

This thread reminded me that I haven't watched Hot Ones in like a year. I bought their hot sauce when it came out last year, it was alright, not very hot, though.
>>
Guy Savoy - Mon, 23 Oct 2017 23:19:55 EST uFPE1nJp No.153516 Reply
>>153444
Not hot sauce, but I just had a particularly spicy experience. With my modest dinner (steak and curried rice), I had 3 small slices off of a hot pepper out of my close friend's green house. The 3 pieces totaled to about the same space that 6 or 7 grains of rice would occupy. I'm sweating, and I got dat pre-nasal drip. Fucking nodding hard. I packed the rest of the pepper up in a bag in my fridge to eat more tomorrow. The pepper was a carolina reaper, hotter than both the ghost pepper and the trinidad scorpion. It's a hybrid pepper (I believe of those two other peppers actually) and is the hottest in the world. In terms of heat, I'd put it roughly on par with that .357 sauce.
>>
Yutaka Ishinabe - Tue, 24 Oct 2017 08:03:28 EST kzIReTBM No.153518 Reply
1508846608653.jpg -(281295B / 274.70KB, 2365x2365) Thumbnail displayed, click image for full size.
>>153444
Pic related, Sriracha is the best motherfucking hot sauce i have ever eaten.

Also i once ate something called Mega-Death-Sauce, because i wanted something hotter than the usual and understood 'Megadess'.
I cried man, i cried.
>>
Mario Batali - Tue, 24 Oct 2017 20:08:20 EST uFPE1nJp No.153521 Reply
>>153518
Yo I used to have mega death years ago. I ate it all, but before that I used to give it out to my friends. Maybe we're friends.

I ate so much sriracha that I can never eat it again (at least not a lot of it)
>>
Carme Ruscalleda - Sun, 29 Oct 2017 21:07:51 EST ucYLGzQP No.153549 Reply
1509325671555.jpg -(137419B / 134.20KB, 745x455) Thumbnail displayed, click image for full size.
I go to this local hot sauce/spicy food store where my old high school math teacher makes his own hot sauce, even authorized band hot sauces for Fu Manchu, Flaming Lips, Eyehategod, Goatwhore, High on Fire, Venomous Maximus (his band), a local band called Amplified Heat, and this really badass spicy BBQ sauce (named after a local festival). Seriously the best sauces I've ever had, perfect balance of flavor and heat. But I also usually get this Thai Ketchup, Secret Aardvark, and usually something different to try something new at the store.

I highly recommend checking their website (iBurn.com) for all your spicy needs, I highly recommend Big Daddy brand (that's my HS teacher's, seriously the best stuff ever)
>>
Carme Ruscalleda - Sun, 29 Oct 2017 21:12:11 EST ucYLGzQP No.153550 Reply
>>153549
But they also sell ground up spicy pepper blend (like roasted ghost pepper) so that you can add a dash of spiciness without diluting or ruining the flavor of your dish by adding too much flavorful sauce, I highly recommend it!
>>
Michel Roux Jr. - Sat, 04 Nov 2017 13:52:32 EST AbJGbxJ4 No.153582 Reply
1509817952513.jpg -(118186B / 115.42KB, 448x513) Thumbnail displayed, click image for full size.
>>153549
Have you tried the Goatwhore, High on Fire, or Fu Manchu sauces?

I'd buy them just for the bottle/label.
>>
Michel Roux Jr. - Sat, 04 Nov 2017 15:05:49 EST AbJGbxJ4 No.153583 Reply
>>153582
to my dismay, it seems that the goatwhore sauce is some kind of black pepper flavored barbecue sauce or something? It actually does sound like it could be pretty good, but I was expecting something more intense.
Oh well, at least that way I'll finish the bottle sooner and can have a new decoration.
>>
Alain Senderens - Tue, 14 Nov 2017 13:09:13 EST GzSuhlcl No.153647 Reply
>>153582
Whooooooah, stoner rock hot sauces!
I gotta order this shit!
>>
(OP) - Tue, 14 Nov 2017 18:43:55 EST Om97ddXm No.153651 Reply
1510703035286.jpg -(230073B / 224.68KB, 800x800) Thumbnail displayed, click image for full size.
It is important that people hear about this sauce. It isn't hot compared to .357 (at all) so it's probably something everybody can enjoy. I'd put it a small bit above tobasco sauce in terms of heat. It doesn't do it for me in that regard, but the flavor is so good that I still eat it frequently. It's called Iguana Radioactive Atomic Pepper Sauce, and it's a sharp smelling sauce, with a bite of vinegar in the aroma. It's also saltier than most (not more than franks or other mainstream sauces), coming in at 100mg sodium per serving (24 servings in that tiny bottle!). The strong mix of vinegar and salt with the habaneros, cayennes, and tabascos is reminiscent of buffalo sauce, but without all the artificial flavors associated with most buffalo sauces. If you don't like buffalo, don't let that scare you off. Trust me.

The ingredients are: Habanero, Cayenne, Tobasco, Carrot, Corn Vinegar, Onion, Lime Juice, Tomato Paste, Salt, Garlic, and Ascorbic Acid.

The link to the company's webpage about the sauce is below:
>http://www.halfmoonbaytrading.com/sauces/iguana-radioactive-atomic-pepper-sauce#&slider1=3

The reason I put the effort into making this nice post is because this sauce is really worth the $6. Order some now from Amazon someone who doesn't suck and you'll thank me when you get around to trying it. I'm about to have some right now, and I've almost burned through the whole bottle in just a month or two.
>>
Jose Garces - Sat, 18 Nov 2017 12:55:01 EST ucYLGzQP No.153688 Reply
>>153582
yo sorry for bailing on this board/post; back with an update. And Goatwhore is peppercorn based, it is not as intense as the EHG (which I think is most intense) but it still has a good kick highly recommend in mixing it with stuff that naturally has peppercorns like white tx gravy; Fu Manchu is more mustard base, not intense but good kick, High on Fire is more habanero base so it is spicier than all three but has that natural sweetness of a habanero.
>>
C-Higgy !lfsExjBfzE - Thu, 30 Nov 2017 19:11:48 EST OPlZ98fo No.153778 Reply
Frank’s Red Hot Xtra Hot Buffalo and Original sauces are my go to but I also like Sriracha and Tabasco. I did also really like this one pepper sauce when I studied in Barbados but I forgot which one it was.

This post was edited by C_Higgy on 30-11-2017 19:15:48
>>
>>
Bobby Flay - Wed, 06 Dec 2017 20:21:47 EST ucYLGzQP No.153807 Reply
>>153778
Sounds a lot like possibly Bajan pepper sauce.
>>153781
noice m8, tell me how you like em when you get to try em.
>>
C-Higgy !lfsExjBfzE - Thu, 07 Dec 2017 02:52:52 EST xjLDTNG5 No.153812 Reply
>>153807
yeah it’s Bajan pepper sauce but forgot the brand name of it unless thats what it is.

This post was edited by C_Higgy on 07-12-2017 02:53:30
>>
Michel Bras - Thu, 07 Dec 2017 15:48:02 EST /H3oo5RC No.153822 Reply
>>153812
Quit editing all your posts, you're making this place look like circlejerk
>>
Bobby Flay - Thu, 07 Dec 2017 16:47:38 EST ucYLGzQP No.153824 Reply
>>153812
why don't you google sauces of that nature and see what looks familiar?

>>153822
stop being an ass, you're making this place look like fourchan; faggot.
>>
Ettore Boiardi - Sun, 10 Dec 2017 13:15:41 EST ucYLGzQP No.153850 Reply
>>153549
dis me; so i'd figure i'd update from word from the sauce boss himself, Big Daddy, that there is another sauce in the works/been made and ready for mass production soon. Don't know the exact details on what it could be, or even the band, just know it's a legendary TX band. My first thought was ZZ Top, but just remembered the dude is also good friends with Butthole Surfers. So might be the latter.
>>
Adolphe Gérard - Tue, 12 Dec 2017 10:48:01 EST bnDwnI8O No.153864 Reply
1513093681793.jpg -(38158B / 37.26KB, 98x370) Thumbnail displayed, click image for full size.
I had to stop putting this on my food because I shat quite a lot of blood.
>>
Adolphe Gérard - Tue, 12 Dec 2017 10:48:49 EST bnDwnI8O No.153865 Reply
1513093729793.jpg -(36921B / 36.06KB, 97x370) Thumbnail displayed, click image for full size.
Wrong pic, it was this one.
>>
Jean Bardet - Thu, 28 Dec 2017 13:24:28 EST dy+S/KC4 No.153984 Reply
1514485468982.jpg -(63070B / 61.59KB, 680x1024) Thumbnail displayed, click image for full size.
much too good for children
>>
James Martin - Thu, 28 Dec 2017 14:55:47 EST 9p3SeLK0 No.153985 Reply
>>153984

I bought their first Hot Ones sauce, was pretty good. I'm hesitant about this one because I fucking hate mustard with a passion. I kind of want to try their hot sauce of the month membership thingy, though.
>>
Michel Guérard - Wed, 10 Jan 2018 03:00:58 EST 2aIFMT7C No.154090 Reply
1515571258692.jpg -(286691B / 279.97KB, 488x1200) Thumbnail displayed, click image for full size.
got some of this for crimmus, it's pretty okay. little flavor for a lot of pain
>>
Tyler Florence - Wed, 10 Jan 2018 19:23:34 EST dIs65Wsz No.154100 Reply
>>154090
I disagree. That's one of my favorite Dave sauces. It tastes delicious, though it is spicy.
>>
Ludovic Lefebvre - Thu, 11 Jan 2018 21:00:02 EST NYhesM2y No.154107 Reply
1515722402447.jpg -(12924B / 12.62KB, 355x355) Thumbnail displayed, click image for full size.
this shit is dope
>>
>>
Martín Berasategui - Fri, 12 Jan 2018 17:04:18 EST +NJAlw4Q No.154116 Reply
1515794658521.jpg -(187719B / 183.32KB, 1000x563) Thumbnail displayed, click image for full size.
Most of my collection. About half of these came in hot sauce gift baskets. I highly recommend it. The company that makes the baskets is called Dat'l Do It. They make these "around the world" gift baskets and I haven't found many that I don't like. Most of them aren't super hot but they all have great flavor.
>>
Pierre Gagnaire - Fri, 12 Jan 2018 22:42:51 EST bnDwnI8O No.154117 Reply
>>154116
I find this weird in the same way I find it weird that people keep half drunk bottles of spirits around.
If I have it, I'm using it.
>>
Michel Roux - Sat, 13 Jan 2018 11:57:40 EST RmoUZmWO No.154121 Reply
>>154117

sounds like you have a serious problem with impulse control. how many STDs do you have?
>>
Antoine Parmentier - Sat, 13 Jan 2018 13:20:06 EST NNZ5+ZCz No.154123 Reply
>>154118
He reminds me of my dickhead brother that would always drink my booze like it's going to spoil while stashing away anything he bought.
>>
Michel Roux Jr. - Sat, 13 Jan 2018 16:00:01 EST EhGOFZ3z No.154124 Reply
>>154117
That depends on the size of the bottle. But I'm with you on this.
>>
Alexis Soyer - Sat, 13 Jan 2018 19:14:26 EST bnDwnI8O No.154126 Reply
>>154118
I'm all about the late night, early morning runs to the 24h offie to buy more hot sauce.

>>154121
None but I was honestly surprised when my test came back clear.
>>
Gaston Acurio - Sun, 14 Jan 2018 15:49:22 EST +NJAlw4Q No.154137 Reply
>>154117
They're all like 3/4 full because I'm constantly switching it up
>>
Marcus Samuelsson - Mon, 15 Jan 2018 15:28:40 EST oBEH9YnH No.154148 Reply
>>154116
Yo homie I see dat Blair's Megadeath in the corner. Les' go mane
>>
Heston Blumenthal - Thu, 22 Feb 2018 17:54:23 EST ucYLGzQP No.154458 Reply
1519340063869.jpg -(378344B / 369.48KB, 637x478) Thumbnail displayed, click image for full size.
Got some more intel on the upcoming sauce from Big Daddy (maker of those in post >>153549); the band is Butthole Surfers and the flavor profile mole (for the uninitiated, mole is a typical enchilada/sauce in Mexican cuisine; see pic).

Personally, I never dug mole (and it ain't a spicy sauce either) so this might be a pass on my end.

but also apparently the dudes of the Butthole Surfers are requesting it "to look like diarrhea" (as if it didn't already lol...) but also Big Daddy Trev himself is having a tough time perfecting it
>>
Gaston Acurio - Thu, 22 Feb 2018 23:47:57 EST JDAGjiPd No.154466 Reply
>>154459
And some of the finest hot sauces ever dude, I highly recommend them.
>>
Spike Mendelsohn - Fri, 23 Feb 2018 03:51:52 EST +NJAlw4Q No.154467 Reply
>>154466
Which ones are your favorites? I know I asked about specific bands but I didn't ask which ones are your favorites I don't think.
>>
>>
Rokusaburo Michiba - Fri, 23 Feb 2018 18:30:08 EST e/xOWTlt No.154477 Reply
>>154458
What we know about your high school math teacher
>listens to metal and bands on the periphery of that scene. But probably not periphery, that'd make a lame hot sauce.
>probably smokes weed or did once and remembers it fondly
>Good sauce?
>>
Masahiko Kobe - Sat, 24 Feb 2018 03:31:01 EST ucYLGzQP No.154478 Reply
1519461061806.jpg -(102700B / 100.29KB, 700x700) Thumbnail displayed, click image for full size.
>>154467
Honestly, I may be bias but I honestly think they're all individually good and have unique flavor profiles that it all comes down to what flavor you want/the dish you have and personal taste, they're honestly all good and I always keep them all in rotation. So here's a quick run down of each band's hot sauce;
Venomous Maximus - blackberry worstershire
Amplified Heat - smoked jalapeños
Flaming Lips - pineapple habanero
Orange Show - spicy BBQ sauce with orange zest
Fu Manchu - mustard
Goatwhore - black pepper
High on Fire - habanero (which has a natural sweetness but obviously strong heat)
EyeHateGod - honestly forgot its exact flavor, other than it being one of, if not, the hottest out of all of them.

>>154477
I don't know exactly what you mean by periphery, as he's not exactly on the outside of this scene as he's clearly making these sauces with these bands' permission, artwork, style, trademark, or whatever you want to call it. But also, he has a metal band himself (his is Venomous Maximus) while I will admit probably not the biggest name on the sauce list but they're all connected to him by being friends and/or gone on tour with the bands like EHG, High on Fire, and I know he went to school with people from Butthole Surfers and Steven Drozd from Flaming Lips.

so yes, he probably still smokes weed lol
>>
Masahiko Kobe - Sat, 24 Feb 2018 03:32:22 EST ucYLGzQP No.154479 Reply
>>154478
but if I had to choose 2, it'd be Flaming Lips and Fu Manchu
>>
Guy Savoy - Sat, 24 Feb 2018 03:48:51 EST e/xOWTlt No.154480 Reply
>>154478
Should have said
>Periphery of the genre.
There's multiple music festivals in which half those bands have played over the years. The other half probably wouldn't fit in, but if they did end up on the lineup they'd probably still draw a crowd.
>>
Henry Chung - Fri, 06 Apr 2018 15:01:40 EST pJl7ugND No.154843 Reply
1523041300124.jpg -(786472B / 768.04KB, 1458x2592) Thumbnail displayed, click image for full size.
>>153444
Today I got the sauce in OP's pic, "357 MAD DOG", in my eye. It was fucking bad guys. I was driving when it happened too. I couldn't open my eye for 15 minutes without experiencing extreme burning, like infinite wintergreen freshness kinda but that's more painful than it sounds, and I had to flush it out for 10 minutes straight when I got to the Asian restaurant. My eyes are beginning to water up just thinking about it, and it still hurts an hour and a half later.

I won't explain how I got it in my eye, but I was bringing it to the restaurant to show the owner and waitresses (it's a family business). They're Indonesian so they like spicy food, but when I went in yesterday (I'm a feen), they didn't have any fresh hot peppers. I brought the sauce not just to show them, but also to make up for the lack of hot peppers, but they ended up having the hot peppers today, and they even gave me 4 to take home!

Pic is what I had, Singapore Style Rice Noodles (prepared vegan) w/fresh thai chili/cayenne hybrids (I think that's what they were at least, after talking to my friend). There's also sashimi maguro (tuna), and a Green Dragon Roll. Everywhere I've gone, the Green Dragon Roll is an eel + avocado roll, but this one was very bizarre (and delicious). It was avocado, carrot, gobo root, kanpyo (shaved exotic gourd), and oshinko (japanese savory pickled radish) with what may have been eel sauce. From what I read, all the japanese stuff in it is really healthy (kanpyo, gobo, oshinko, and seaweed wrap). It was all exceptionally delicious, and I had the munchies when I ate it which made it even better, plus I had just gotten an hour of exercise in- basically the ideal conditions for appreciating a meal in my opinion.
>>
Daniel Boulud - Fri, 06 Apr 2018 16:41:04 EST ATTEhYAS No.154844 Reply
>>154843

>hassles chef to make you a special vegan version
>still eats the flesh of animals

wow.
>>
Lancelot de Casteau - Fri, 06 Apr 2018 19:42:50 EST ERi7Lp/I No.154845 Reply
>>154844
Some items are just vegan. Sometimes that's even the best recipe/way to do them.

I mean if he did that, it's fucked up but maybe not. If you've got a dish that is best served without animal products you're going to slap "vegan" on the menu and get into that rapidly growing market.
>>
Marc Summers - Sun, 08 Apr 2018 00:55:52 EST ucYLGzQP No.154847 Reply
>>154843
that sucks, especially since 357 isn't much of a tasty sauce just straight unpleasant heat and you just wasted your money on bad sauce for the sake of heat.
>>
Geoffrey Zakarian - Mon, 09 Apr 2018 16:27:39 EST EcCtzS9q No.154855 Reply
>>154844
What >>154845 said. It was hardly a hassle for the chef, otherwise he probably wouldn't have sent me home with extra chilies as a gift. I'm not vegan for the record. I eat fish. I just prefer that dish without shrimp.

>>154847
Yeah that's like, your opinion, man.

/nom/'s a bit hostile today.
>>
Michael Chiarello - Sat, 14 Apr 2018 03:54:03 EST mHds8rNU No.154912 Reply
>>154855
I don't get piscetarian unless it's for purely healthy though. I mean if you stop eating fish and don't live in Africa or somewhere as sunny your descendants will be chalky white boys like me I guess. But still for environmental or ethical reasons I think its silly. Less sense still if you avoid eggs and milk (unless that's for dietary reasons, again). I've got nothing against vegans though the preachy ones are almost as obnoxious as preachy anti vegans.

/nom/ is always hostile. It's hyperbole and bluster over nothing and that's the fun. There's usually an element of facetiousness to the rage though.
>>
Art Smith - Sat, 14 Apr 2018 19:34:08 EST ATTEhYAS No.154920 Reply
>>154912

yeah this is one of the last boards left where the anger is still 99% playful satire. it hasn't rotted into actual hatred like most of the other boards
>>
Alice Waters - Sun, 15 Apr 2018 02:06:00 EST ci54O6Tw No.154923 Reply
>>154912
>I don't get piscetarian unless it's for purely healthy though.
Bruh. Look at the fishing industry. It's ecologically fucked up. You need to be well-informed to ethically eat seafood. If the thing you're eating isn't unsustainable, the bycatch probably is, or it has some other ecological toll (like with farmed salmon).

I eat everything, and honestly don't know what's sustainable to eat and what's not.
>>
Chen Kenmin - Sun, 22 Apr 2018 12:31:50 EST ELQlchH0 No.155005 Reply
>>154912
I think there's a case to be made in either direction with regards to ethically-driven vegans. I certainly can respect people who want to eat meat and not worry about the ethics of it, but I also think that a solid ethical argument does exist for ethical vegans. It's crazy to think that we live in a world where most people would scoff at the idea that the milk and meat industries are horrific in their treatment of millions of animals while the average person would physically attack somebody for beating up a dog. I blame it on the the invisibility of cultural bias.

But for me personally, I am a vegan still eat meat, and dairy, and eggs, on occasion but mostly consume a plant-based diet, because of environmental reasons (spoiler'd below to spare anybody who doesn't care to read them).

Besides the fact that meat and dairy production account for 70% of global freshwater consumption, 38% of the total land use and 19% of the world’s greenhouse gas emissions, it's also more expensive than producing an equal amount of edible plants by a factor greater than 100, and it also creates the need for vast lakes of feces, which are not just unsafe for humans to live near, but also are remarkably stanky.
>>
Jonathan Waxman - Sun, 22 Apr 2018 13:11:01 EST +NJAlw4Q No.155006 Reply
>>155005
I think 90% of people see it as at least questionable ethical. But the market is there and will be there until we have viable alternatives. Humans have eaten meat for a very long time, the only way I see the meat industry and the horror surrounding it going away is a massive change in global opinion or viable alternatives that taste similar. Hopefully science will be able to give us lab grown meat that tastes the same soon. Even if it was a bit more expensive, I think a lot of people would make the switch.
>>
Chen Kenmin - Sun, 22 Apr 2018 14:42:15 EST ELQlchH0 No.155007 Reply
>>155006
What you're describing sounds like a food replicator from star trek. Boy that would be nice to have.

>Computer, one slice of raspberry cheesecake
>*boop beep boop*
>>
>>
Michel Roux - Mon, 23 Apr 2018 22:48:03 EST dLdaOzGY No.155018 Reply
>>155006
I mean I would switch just on taste alone. Imagine being able to grow your meat perfectly seasoned from the inside out.
>>
Emeril Lagasse - Tue, 24 Apr 2018 05:01:57 EST bnDwnI8O No.155020 Reply
Synthetic meat will be the death knell for a lot of species that we produce purely for food. Everybody acts like I'm crazy or joking when I bring it up, but who's going to keep all these herds of food animals alive when they're making a loss? They can't survive in the wild. It won't happen right away, there'll be zoos and there'll be people raising them in small numbers to supply upmarket places who want to serve "real" meat because authenticity sells, but the difference in population will be an extinction level event and the remaining animals will have such a smaller gene pool that they'll be at major risk to disease, accidents, or bankruptcy. Start producing lab grown meat and those animals will be endangered or extinct in 2-300 years.
>>
Michel Roux Jr. - Tue, 24 Apr 2018 10:46:04 EST +NJAlw4Q No.155021 Reply
>>155020
If we no longer need them and they're not wild, who cares? They're ruining the atmosphere with their stanky farts.

Also there are still a lot of places where cattle are free range that would do just fine. Also, there are still buffalo in North America, and people keep them as a novelty with even less value than cattle.

Also 2-300 years lol.

If we collectively stop eating chicken wings i predict that chickens will go extinct in 700-4000 years.
>>
Alexandre Étienne Choron - Tue, 24 Apr 2018 10:50:07 EST ATTEhYAS No.155022 Reply
>>155020

people just need to get on board with insects being the primary source of protein and we will create a sustainable future
>>
Emeril Lagasse - Tue, 24 Apr 2018 12:38:14 EST bnDwnI8O No.155024 Reply
>>155021
>If we no longer need them and they're not wild, who cares?
I dunno I'm just saying.
>there are still a lot of places where cattle are free range that would do just fine
Not if the people who keep them there decide they can do something more profitable with the land.
>there are still buffalo in North America, and people keep them as a novelty with even less value than cattle.
see
>A major problem that bison face today is a lack of genetic diversity due to the population bottleneck the species experienced during its near-extinction event.
>>
Aida Mollenkamp - Tue, 24 Apr 2018 12:55:24 EST mHds8rNU No.155025 Reply
>>155021
700 years is a bit optimistic for chickens. Bantams which are still half wild are stupid useless shits. Chickens are dumbed and less efficient. I give them a few decades.

Cows would do fine in isolated areas except they need flat decent land. Sheep would do great but they're pretty close to as wild.

If we produce synthetic meat we should keep a few herds or whatever. Probably in close proximity so the rotation of mating animals would not require air miles or even many road miles. Food producers would order a handful of animals and keep them on a small holding, probably luxuriously for their brand and then would clone samples. At least this is how I imagine meat production. Eventually there'll be protein sequencers but I think bringing new patterns in will keep things exciting. And until we abandon currency entirely, you'll probably pay a small licensing or advert fee to use a replicator pattern so marketing will matter.

"Ah this Pork is Winston, here's his picture, he's currently 17 and likes stealing my fucking donuts". "This beef is Bruno, he lived to 20 and spent his days in the scottish highlands eating prime grass and gazing over Loch Ness". Then you clone thousands of kilos of Bruno meat and watch people buy that shit. "Lucinda; she sleeps on Silk cushions and is hand fed, Lucinda has had the best all her life and that is why she is the best 400 credits per pound of gamey but tender flesh from the most luxurious Pheasant".
>>
Ludovic Lefebvre - Tue, 24 Apr 2018 23:18:42 EST ATTEhYAS No.155027 Reply
>>155024

i think the solution should be to split the herd into 3 or 4 groups and move them to moderately different climates/environments so they maybe have some different mutations favored in a few generations
>>
Ted Allen - Wed, 25 Apr 2018 05:25:57 EST bnDwnI8O No.155031 Reply
>>155027
That'll be good as a temporary solution but to keep the herd going will require continual motivation, organisation and resources. What we have now works as a byproduct of other self-perpetuating mechanisms, take that away and your beast of profits becomes a beast of burden.
Besides, which herd? I was going to list some to make the point but I can't be bothered; there are about 800 different breeds of cattle. Are we going to keep breeding stock of all of them, numerous enough to be disease resistant? I have no doubt that they'll start to vanish.

>>155025
That's a good thought. Using their luxury as marketing, individuals as brand. It'll be tricky to overcome people's instinct to not want to eat something they know on a first name basis but it's not impossible. It would give motivation to perpetuate the living species.
>>
Martín Berasategui - Wed, 25 Apr 2018 13:40:33 EST ucYLGzQP No.155040 Reply
1524678033834.jpg -(169917B / 165.93KB, 304x982) Thumbnail displayed, click image for full size.
sauce man back again with another recommendation, if y'all want a serious heat and good flavor (so its not just straight heat like certain sauces) I recommend The Coming; it's a tomato-y carolina reaper sauce. goes well with tomato based foods so pizza or pasta or chili
>>
Raymond Oliver - Wed, 25 Apr 2018 15:53:29 EST 64i6rdFs No.155044 Reply
>>155031
Alright this is silly as fuck. Let wild cattle survive on their own (or not). 39% of the Earth's surface is used for farming. We're clear-cutting rain forests worldwide to make more cattle-grazing area, and all the cattle and agriculture to feed them are contributing almost 10% of the global greenhouse gas emissions, advancing the severity of the sixth mass extinction event. Let the cattle populations descend below their natural environments maximum carrying capacity. Artificially keeping their population numbers above that threshold isn't efficient. Merely getting cattle out of factory farms would be such a massive animal humaneness victory that it's almost whimsical to debate the details of how their populations would be managed after that.
>>
Rokusaburo Michiba - Thu, 26 Apr 2018 04:50:36 EST bnDwnI8O No.155055 Reply
1524732636904.jpg -(33508B / 32.72KB, 612x408) Thumbnail displayed, click image for full size.
>>155044
>Merely getting cattle out of factory farms would be such a massive animal humaneness victory that it's almost whimsical to debate the details of how their populations would be managed after that.
They wouldn't get out of the factory, though. They'd be slaughtered and sold or burned and no more would be bred. People aren't going to suddenly start being more humane just because it's cheaper to grow meat in a lab than a field.
>>
Guillaume Tirel - Sun, 29 Apr 2018 09:13:45 EST PZhP15Ya No.155111 Reply
>>155055
Which is all fine. We fucked up maybe if cows are so far gone evolutionarily that they can't live in the wild. Hopefully that isn't the case, but if it is, then it doesn't follow that we should concoct expensive programs to indefinitely sustain their massive population.

I'm sure that in a world where meat labs could overtake factory farms, we'd have the smarts to reintroduce cows to the wild, not all the billions of them, but enough. I think so at least.
>>
Marcus Samuelsson - Tue, 01 May 2018 06:01:26 EST +NJAlw4Q No.155146 Reply
1525168886837.jpg -(40277B / 39.33KB, 488x488) Thumbnail displayed, click image for full size.
I think this is my favorite. It's pretty mild but it has the best flavor and is amazing on eggs. I'll have to be getting a new bottle soon and I think I'll put a few drops of death sauce in and shake it up real good just to kick up the heat a bit to make this the perfect hot sauce.
>>
Gaston Acurio - Sun, 06 May 2018 20:41:21 EST l7tjjtBe No.155256 Reply
1525653681999.jpg -(1214007B / 1.16MB, 3264x2448) Thumbnail displayed, click image for full size.
Tapatio with a couple drops of dave’s total insanity really kicks taquitos up a notch.
>>
>>
Alain Senderens - Tue, 08 May 2018 20:09:36 EST KRTUnUQz No.155279 Reply
>>155256
Used to get Tapatio when I worked at Margarita's. Good times.
>>
Alain Passard - Mon, 18 Jun 2018 00:03:35 EST HCeQHHve No.155758 Reply
1529294615178.jpg -(43712B / 42.69KB, 146x499) Thumbnail displayed, click image for full size.
This stuff right here. Has a deep, thick flavor; also, it has a habaneros flavor, but without as much heat. Perfect for chillis, soups, tacos, etc. Tried this mixed with guajillo and chipotle chillies for a pepper broth in a Mole style soup; one of the dankest things I've tasted.
>>
Gaston Acurio - Wed, 20 Jun 2018 15:54:22 EST hL4KxP3a No.155792 Reply
1529524462703.png -(343032B / 334.99KB, 617x493) Thumbnail displayed, click image for full size.
>>155256
I think Tapatio is mediocre, and I used to work at Margarita's too, and also have that particular Dave's sauce to kick it up with. Honestly though, I don't really like either of those sauces. That's just my opinion of course, but still I'd recommend trying Cajun Sunshine (see this guy >>155146), and kicking it up with .357 from the OP. You won't need nearly as much as with Dave's insanity++ sauce so you can get more of the mild sauce's flavor too.

Alternatively, try Melinda's. They are the best sauces I've ever had (best ketchups too). Go to their website right now and buy a $4 bottle of the Scotch Bonnet sauce, Red Savina sauce, or Trinidad Scorpion sauce and you won't be disappointed. They aren't quite as hot as Dave's, but they taste fucking delicious.
>>
C-Higgy !lfsExjBfzE - Tue, 26 Jun 2018 21:04:40 EST KNxxGX0W No.155849 Reply
1530061480398.jpg -(961495B / 938.96KB, 1536x2048) Thumbnail displayed, click image for full size.
I like going to Nando’s so seeing that Whole Foods is selling their sauce made me get it. The hotness, spiciness and pepper taste is exquisite especially for chicken.
>>
Paula Deen - Wed, 27 Jun 2018 00:54:17 EST aikhWt3z No.155851 Reply
1530075257625.png -(40743B / 39.79KB, 480x480) Thumbnail displayed, click image for full size.
This shit is delicious! Not very spicy, but a shitload of flavor. Really good with beef or pork.
>>
Lucien Olivier - Wed, 27 Jun 2018 01:04:43 EST 4ST0drXC No.155852 Reply
>>155851
I've only used the red yucateco but it's still tasty as fuck.
>>
Chen Kenichi - Fri, 29 Jun 2018 01:11:17 EST NYhesM2y No.155882 Reply
>>155849
This shit is pretty good as far as peri peris go. It also goes great on fish
>>
C-Higgy !lfsExjBfzE - Tue, 03 Jul 2018 18:39:10 EST KNxxGX0W No.155980 Reply
>>155882
Haven't tried it with fish but I should do that.
>>
Marc Summers - Sat, 07 Jul 2018 04:20:01 EST dLdaOzGY No.156025 Reply
>>155852
awww bro the green stuff is made from younger benayrows I believe it's way fucking tastier than the red stuff which is already pretty tasty
>>
Rick Bayless - Sat, 08 Sep 2018 23:26:32 EST XiUh33qu No.156669 Reply
1536463592725.jpg -(72177B / 70.49KB, 720x960) Thumbnail displayed, click image for full size.
It's a slow board around here boys. Lets try and check a few pages back before starting a new thread.
>>
Michael Symon - Mon, 10 Sep 2018 11:17:12 EST GIG8Nmo4 No.156672 Reply
>>156669

this thread is almost a year old nigga. why don't you check around a few pages before telling people to check around a few pages
>>
François Marin - Mon, 10 Sep 2018 11:20:18 EST thriozqZ No.156673 Reply
two fucking hot sauce threads?!?! Now I've seen everything
>>
Julia Child - Mon, 10 Sep 2018 19:31:47 EST Hpw5yhA0 No.156674 Reply
1536622307610.gif -(353318B / 345.04KB, 246x198) Thumbnail displayed, click image for full size.
>>156672
Bruh. I bumped this one because of the new useless one. This bad boy still has over 400 posts before it stops bumping, no need for a new one that rehashes all that we've been through in this one already. I'm sure my ID is different by now, but if you look at the last post on the new hot sauce thread and the bump post on this one, it's both me.

We've done this before. Why not finish the conversation we were having before starting a new one?
>>
>>
Eric Ripert - Tue, 11 Sep 2018 23:17:08 EST gNNY+1vX No.156690 Reply
>Begun the hot sauce thread wars have
>>
Rachael Ray - Fri, 28 Sep 2018 14:20:44 EST v03yLZR/ No.156804 Reply
>>156690
Anyone who has that sauce in the OP knows how hot it is. My roommate and I are finally halfway through the bottle. What a long strange trip it has been.
>>
Pierre de Lune - Fri, 19 Oct 2018 22:54:17 EST jvMovoQM No.156983 Reply
Daaaang a hot sauce thread, this will be excellent reading. I will of course post before reading because I'm an asshole.
I'm looking forward to trying some new habanero sauces since they seem to be my favorite. Great heat, great flavor, what's not to like.
Though also lately I've been enjoying the rather shitty vinegar-based basic sauces on my burritos. Is it a good hot sauce? No. But sometimes it's just right.
>>
Michel Roux Jr. - Sun, 21 Oct 2018 14:29:05 EST /aB+049W No.157030 Reply
>>156983
I may have said it earlier in the thread so pardon me for being an asshole, but yucateco is a great habanero sauce
>>
Jonathan Waxman - Fri, 02 Nov 2018 17:33:42 EST bdNn8UKJ No.157125 Reply
>>154090
That's the problem. Most hot sauces that are really hot are just like bottled pepper spray. No flavor at all, just a lot of bad heat. Few seem to understand there is a good heat and it can be way hotter.

I have always wanted to do this
https://www.youtube.com/watch?v=lbSC_xjvElM
How do you think it tastes?
>>
Alfred Prunier - Wed, 14 Nov 2018 15:27:49 EST Jb6N5AVi No.157213 Reply
1542227269191.jpg -(58192B / 56.83KB, 337x600) Thumbnail displayed, click image for full size.
HOT SAUCE-COVERED DICKS EVERYWHERE
>>
Paul Bocuse - Wed, 14 Nov 2018 19:39:10 EST EQNXD1bj No.157216 Reply
1542242350851.jpg -(36441B / 35.59KB, 299x400) Thumbnail displayed, click image for full size.
I like Taco Bell Fire Sauce because when I put hot sauce on shit, I still want to taste it, not fucking burn all my taste buds off. Also, it's free.

This shit makes a pretty good Bloody Mary but you have to put like 3 packets in because it's so mild.
>>
Michel Bras - Wed, 14 Nov 2018 19:46:05 EST NYhesM2y No.157217 Reply
Anybody mix hotsauces with another sauce for some extra dankness? I used to make SriRancha a lot. Sometimes I'll mix a habenero sauce with mayo for a spicy spread.

>>157216
it's surprisingly good for a fast food sauce. I try to always get extra to keep stocked up but i haven't been to Taco Bell in forever. Haven't tried it in a bloody mary either, but I'm positive it's better than tobasco.
>>
Yutaka Ishinabe - Thu, 15 Nov 2018 12:04:01 EST aHvRewDE No.157223 Reply
>>157217
You don't even have to go to Taco Bell any more they sell it in bottles at the store
>>
C-Higgy !lfsExjBfzE - Fri, 16 Nov 2018 08:13:55 EST sNZryuVf No.157232 Reply
>>157216
More of a Diablo sauce kind of guy but even then it's not even that hot.
>>
Antoine Beauvilliers - Fri, 16 Nov 2018 14:20:20 EST NYhesM2y No.157236 Reply
>>157232
you're right it isn't that hot, I just don't really like the flavor
>>
Guy Fieri - Sun, 18 Nov 2018 18:04:24 EST bdNn8UKJ No.157272 Reply
>>157220
A good hot sauce you taste both and it enhances the flavor, even in steaming hot one. But I should add most of the afterdeath type sauce has this problem where it is basically a flavorless mace in a bottle. And from what I watched online, mace is in fact not as delicious to spray on food as you would think.

But there is still a great many delicious hot sauces that will burn you from one end to the other and still taste delicious and only serve as an added flavor.
>>
Toshiro Kandagawa - Thu, 29 Nov 2018 17:06:01 EST XGAWbUq7 No.157414 Reply
1543529161578.jpg -(75991B / 74.21KB, 628x314) Thumbnail displayed, click image for full size.
Taco Bell Sauce is the shit! It may not be melt-your-face-off OH MY GOD SOMEBODY CALL NINE ONE ONE level of atomic spice, but it is still damn tasty.
>>
>>
Louis Eustache Ude - Fri, 30 Nov 2018 03:33:53 EST yungr8fX No.157429 Reply
>>157414
You're a sissy. Even the hottest sauce isn't that spicy. But they are delicious.
>>
Eric Ripert - Thu, 13 Dec 2018 23:00:43 EST Bho503QX No.157613 Reply
I make my own sauces out of vinegar, Carolina reapers and tomato paste. When you mix that with vodka and add a reptile egg then butt chug it, well you get what the Vietnamese call “the rocket monkey”. not the Vietnam war, mind you, this is all recent developments

A good place in Thailand will sell you that and a ladyboy hooker for the night for 200 dollars American.

Just be sure they don’t spike it with their Chernobyl-grade LSD. I may be the most neurologically resilient jolly african-american out there in regards to spontaneous neuron regeneration, but I ain’t risking it again.

TL;DR I befriended a tiger outside a Buddhist temple and we wrote a self-help book about it.
>>
Ettore Boiardi - Wed, 13 Mar 2019 05:55:15 EST rtexBQ0S No.157764 Reply
Is wasabi considered a hot sauce? I carry a tube of wasabi paste all the time and it definitely clears the nose.
>>
Michel Guérard - Wed, 13 Mar 2019 11:06:56 EST It3C0mHQ No.157766 Reply
1552489616625.jpg -(78812B / 76.96KB, 800x1000) Thumbnail displayed, click image for full size.
We don't really have a hot sauce "scene" in my country, most people use sambal. Which is a paste of crushed chilli peppers, if you want you can use it as a base to make a different spicy sauce.
It's mostly used as an ingredient for cooking though, not really as a condiment.
>>
Marco Pierre White - Fri, 15 Mar 2019 17:37:19 EST IZOIEPvB No.157811 Reply
>>157766
Sambal oelek is delicious. Chili garlic paste is the same thing but with garlic though, so it's better.
>>
Fernand Point - Fri, 15 Mar 2019 23:35:39 EST x84PfDBb No.157817 Reply
>>157764

It's not really a sauce as much as it is a seasoning paste. Also almost all wasabi sold outside of Japan is actually just powdered European horseradish with some green dye added, not true ground wasabi root.
>>
Gaston Lenôtre - Sat, 16 Mar 2019 03:46:26 EST XWmuYx+6 No.157819 Reply
>>157817
Yeah I've had real Wasabi and shits expensive and tastes different than the "wasabi" you get in most sushi places in the states
>>
Marie Troisgros - Wed, 20 Mar 2019 10:08:18 EST IPBW2R1u No.157857 Reply
>>157817
I always thought they tasted similar. Maybe I've been duped.
>>
François Massialot - Tue, 16 Apr 2019 08:10:57 EST NO3bSGL0 No.158103 Reply
1555416657206.jpg -(19797B / 19.33KB, 355x355) Thumbnail displayed, click image for full size.
This is my go to. Not very spicy but I love the flavour and I'll just dump this shit on most foods I eat when I feel like a little kick.
I've been trying with different hot sauces but it seems like most of the ones I pick out aren't very hot for some reason. Picked out some stuff that was made with Carolina Reapers and black cherry, it was fucking delish but had barely any heat to it. I'll have to see if I can find some of the shit in the OP.
On a slightly unrelated note I have this scorpion pepper salt that is pretty good, I'll usually add a pinch in my chili or something.
>>
Antonin Carême - Thu, 18 Apr 2019 13:00:25 EST Arp1MSXq No.158119 Reply
>>158103
Get some Crystal hot sauce in your life if you use it like that.
>>
bizzel - Sat, 11 May 2019 17:50:17 EST YTVQkt1e No.158481 Reply
1557611417695.jpg -(30204B / 29.50KB, 467x467) Thumbnail displayed, click image for full size.
>>158119
Crystal and Tabasco are my favourite Lousiana-style hot sauces. Texas Pete is okay too.

Tropical Pepper Co. makes pretty good sauce that's widely available, just picked this stuff up, it's tasty
>>
stompy !kj3KJ4EQ7g - Sun, 12 May 2019 01:32:38 EST +wIOACFC No.158485 Reply
1557639158237.jpg -(38234B / 37.34KB, 300x400) Thumbnail displayed, click image for full size.
brother bru bru's.
sriracha.
sriracha chili garlic (the chili paste, not ground).
el yucateco.
standard tobasco for pork.
tobasco chipotle.
frank's red hot for wings.

and never, ever, ever texas pete.
pour that shit out. its gross.
>>
Alain Passard - Sun, 12 May 2019 06:53:22 EST pHZjPah7 No.158489 Reply
>>153447

went to the chelsea market prerelease for pepper x, got the bottle and a pepper. its fucked.
>>
>>
Michel Roux Jr. - Wed, 19 Jun 2019 08:02:39 EST gfO9jCcH No.158960 Reply
1560945759407.jpg -(121678B / 118.83KB, 1000x1000) Thumbnail displayed, click image for full size.
How many drops do you want?
>>
Pierre Wynants - Wed, 19 Jun 2019 16:22:07 EST e/aFcqya No.158968 Reply
>>158960
I didnt even see this thread, what a coincidence. Mine is a bit more descriptive though.
tabasco is too thin, i like a thicker sauce that dont run everywhere. Its flavor is classic though if not a bit underwhelming these days
>>
Tyler Florence - Wed, 19 Jun 2019 18:25:17 EST nOsCLMIm No.158973 Reply
1560983117052.jpg -(14140B / 13.81KB, 474x474) Thumbnail displayed, click image for full size.
>>158964
Dang dude that's a lot of hot sauce.

Or did i mishear you?
>>
Bobby Chinn - Thu, 20 Jun 2019 18:33:24 EST b+5lNwKg No.158993 Reply
Sambal.. or is that more of a paste?
>>
Alice Waters - Fri, 21 Jun 2019 06:49:24 EST It3C0mHQ No.159009 Reply
>>158993
It's kinda in between.
The most basic form is simply ground peppers. Depending how thoroughly they're grounded it can be as smooth or chunky as you'd like. Also there are tons of varieties with added spices, baked, etc.

I mean mustard is just grounded seeds but we don't call it mustard paste right? or should we?
>>
Curtis Stone - Fri, 21 Jun 2019 17:20:30 EST e/aFcqya No.159020 Reply
>>159017
anyone ever have champagne mustard?
I was once blessed with this god level condiment in a gift set and have never been able to find it anywhere
>>
Martha Stewart - Sat, 22 Jun 2019 19:27:08 EST RDs7KYLs No.159053 Reply
>>159020
Anyone make any homemade hot sauces? What do you put in them?
>>
Wylie Dufresne - Sat, 22 Jun 2019 19:47:47 EST 9MHYLlz9 No.159054 Reply
>>159053
1/2 white vinegar, 1/2 rice vinegar. blended fresh jalapenos, salt, garlic.

Tastes pretty good
>>
Duff Goldman - Wed, 26 Jun 2019 06:27:00 EST t+IXVoRG No.159116 Reply
1561544820406.jpg -(315141B / 307.75KB, 2144x1424) Thumbnail displayed, click image for full size.
I like the chilli sauce used for Hainan(?)-style chicken rice. I think I have a reliable recipe for it that I will share once I perfect it.
>>
Wolfgang Puck - Tue, 02 Jul 2019 05:05:30 EST O80zFcVq No.159161 Reply
I has sweet chilli sauce cos my tastebuds are wimps.
>>
Michel Guérard - Tue, 02 Jul 2019 16:17:57 EST 9MHYLlz9 No.159167 Reply
>>159161
yeah but this thread is almost as gay as higgy.
who are you mod higgy? Ive been here for ages and never seen you
>>
>>
Georges Blanc - Tue, 02 Jul 2019 17:35:28 EST 8jhkEV17 No.159168 Reply
>>159167

c-higgy is basically a more fun and less retarded version of spunky. he also refuses to ever watch the wire even though he watches every B- and C-list shit show ever made
>>
Pierre Gagnaire - Tue, 02 Jul 2019 18:07:50 EST e/aFcqya No.159169 Reply
>>159168
What?
More fun than spunky and likes b/c list movies?
We might get along
>>
Marcus Samuelsson - Wed, 03 Jul 2019 13:35:32 EST jvQb0sSs No.159175 Reply
>>159169
>b/c list movies
No, shitty movies are great and he doesn't seem too interested in them. He watches television thats made for teenage girls and bored housewives. Think CW shows and Netflix originals.
>>
Caesar Cardini - Wed, 03 Jul 2019 14:17:28 EST RDs7KYLs No.159176 Reply
>>159168
>c-higgy is basically a more fun and less retarded version of spunky
Emphasis on less retarded.
>>
C-Higgy !lfsExjBfzE - Wed, 03 Jul 2019 21:07:02 EST 3hJUuMZU No.159183 Reply
>>159175
I don't watch The CW (except when WWE SmackDown and Saturday Morning Slam aired on there) and a lot of people watch Netflix, nothing wrong with that. nb for /mtv/
>>
Jean-Georges Vongerichten - Wed, 03 Jul 2019 21:19:19 EST jvQb0sSs No.159184 Reply
>>159183
Ah geez I messed up the very specific details, now people can't get the gist of what I'm saying. Nuts.
>>
Lancelot de Casteau - Fri, 18 Oct 2019 21:34:17 EST CvJhhTwv No.160183 Reply
>>160181
I think "hot sauce" needs to have Capsicum peppers in it to be considered hot sauce. But if you've got some dank wasabi to post, then post that shit.
>>
Paul Bocuse - Sat, 26 Oct 2019 18:43:26 EST ODQqxVjZ No.160238 Reply
1572129806316.jpg -(52099B / 50.88KB, 1200x1200) Thumbnail displayed, click image for full size.
Goes with anything.
>>
Geoffrey Zakarian - Mon, 09 Dec 2019 04:52:23 EST 5ZVo9ANB No.160513 Reply
Is wasabi a hot sauce?
>>
Andrew Zimmern - Mon, 09 Dec 2019 07:48:20 EST EYTLQcVp No.160514 Reply
>>160513
It gives a hot sensation so I guess it is. Most wasabi you'll ever eat is just horseradish and some other stuff though, because actual wasabi root is super expensive.
>>
Alton Brown - Mon, 09 Dec 2019 16:34:07 EST 8jhkEV17 No.160519 Reply
>>160513

from what i understand it's like a root, or some other part of a plant. in authentic wasabi this root is like, shredded or grated into a paste mixture. so the plant itself isn't a sauce, just like say chili peppers aren't a sauce, but it can be made into one. maybe you are asking of "wasabi paste" is a sauce, i would say yes it is
>>
Michel Bras - Mon, 09 Dec 2019 17:26:11 EST 3P5/ohgW No.160520 Reply
>>160519
Real wasabi is a stem that's ground into a paste. However, it's incredibly expensive and doesn't keep very long after grinding.. What you buy in stores is actually horseradish paste with other flavors added.
>>
>>
Tyler Florence - Sat, 21 Dec 2019 23:41:13 EST vW97wWHb No.160624 Reply
Has anyone ever boofed hot sauce?
>>
Jacques Pépin - Wed, 19 Feb 2020 15:41:14 EST 5yQ/H2wb No.161055 Reply
Yolk restaurant in Chicago's hot sauce is my favorite so far. Gojujang and not too hot but plenty of flavor.

Got Sriracha recently and I'm unenthused with it anymore.
>>
Jean-Georges Vongerichten - Thu, 20 Feb 2020 20:27:01 EST 6EXcuYVU No.161057 Reply
1582248421663.jpg -(111503B / 108.89KB, 555x555) Thumbnail displayed, click image for full size.
My old love! I haven't been able to find this in many years though, I just remember there was no hot sauce quite as good as this one.

Report Post
Reason
Note
Please be descriptive with report notes,
this helps staff resolve issues quicker.